• Dark rum (151-proof preferred)
  25 ml (0.75 oz)

  High-proof for flaming; use regular dark rum if you skip the flame
• Coffee liqueur (such as Kahlúa)
  25 ml (0.75 oz)
• Triple sec (or other orange liqueur)
  15 ml (0.5 oz)

  Cointreau or Grand Marnier work well
• Hot brewed coffee
  90 ml (3 oz)

  Strong and freshly brewed
• Granulated sugar
  2 tsp

  For rimming the glass
• Whipped cream
  30 ml (1 oz)

  Lightly whipped, for topping
• Freshly grated nutmeg
  0.13 tsp

  Optional, for garnish

• Heat-resistant stemmed glass (or Irish coffee glass)
• Barspoon
• Lighter or kitchen torch
• Measuring jigger
• Small plate (for sugar)
• Whisk or hand mixer (for whipped cream)

1. 1

   Moisten the rim of a heat-resistant stemmed glass with a wedge of orange or lemon, then dip the rim into granulated sugar to coat.

2. 2

   Carefully pour the 151-proof rum into the glass. Tilt the glass slightly and use a lighter or kitchen torch to ignite the rum. Gently rotate the glass to caramelize the sugar on the rim. (Skip the flame if using lower-proof rum, and simply caramelize with a torch or use as is.)

3. 3

   Add the coffee liqueur and triple sec to the glass (the flame will extinguish).

4. 4

   Pour in the hot brewed coffee and stir gently to combine.

5. 5

   Top generously with lightly whipped cream, floating it on the surface by pouring over the back of a spoon.

6. 6

   Garnish with a sprinkle of freshly grated nutmeg.

• The dramatic flaming sugar rim makes for a memorable presentation.
• Rich, warming flavors perfect for cold evenings.
• The combination of coffee, rum, and orange liqueur is truly decadent.
• It’s both a dessert and a cocktail in one glass.
• The whipped cream topping adds a lush, creamy finish.

Spanish Coffee has its roots in the Pacific Northwest, particularly Portland, Oregon. While similar coffee cocktails exist in Spain, the Spanish Coffee we know today was popularized by Huber’s Café in the 1970s. There, bartenders wow guests with a dramatic tableside preparation—first flaming high-proof rum, caramelizing the sugar rim, and then layering coffee and liqueurs. The drink’s theatricality and rich flavors quickly made it a bar classic, especially in colder climates.